Times Square Italian Restaurant

Inspector's notes

Observed the mechanical dishwasher located in the front of house bar testing at 0 ppm of chlorine after multiple run cycles. Inspector advised PIC to change out the sanitizer container as the bottle was very low. After replacing the old sanitizer container with a new one, the mechanical dishwasher was properly restored to 50-100ppm at time of inspection. The dishwasher is to be checked each morning on the first cycle of dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed the top cam-lift door latch not properly closing/sealing the walk in refrigerator door at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. All temperatures inside walk in cooler were up to standard. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black organic matter on the upper lid of the preparation table near the pizza oven located back of house. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants

Inspector's notes

Full 1/3rd pan of limp bacon cooked two hours prior holding on counter at 105-130 degrees F. As per cook he par cooks bacon in mornings and finishes as needed. Bacon was reheated to over 165 degrees F at inspection. Reviewed proper cooking times/processes with manager upon his arrival.

Inspector's notes

Observed clam shellstock tags without the date last sold. The establishment doesn't currently have an open box of clams. However, staff were unable to identify the tag and the exact date the clams were last sold. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. All unlabeled tags were dated to the best of the establishment's ability at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed sliced and diced tomatoes (47-51°F), chopped lettuce (49°F), cottage cheese (45-47°F), pooled eggs (50°F), cooked eggplant and cooked peppers (48-49 °F), various cheeses (47-50°F) and cooked meats (48-51°F) cold holding above 41°F in the prep table nearest the fryer. All Time Temperature Control for Safety (TCS) foods that had been on the prep table for less than 4 hours were placed in ice baths. TCS foods in the prep table for more than 4 hours were discarded (see embargo). The prep table measured 47.3°F on the min/max after being adjusted to a cooler setting. Thermometers were calibrated with the staff. The manager called a third-party servicer to come out to fix the prep table at the time of inspection. Discussed cold holding requirements and provided guidance. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various TCS foods cold holding above 41°F in the prep table nearest the fryer. All Time Temperature Control for Safety (TCS) foods that had been on the prep table for less than 4 hours were placed in ice baths. TCS foods in the prep table for more than 4 hours were discarded (see embargo). The prep table measured 47.3°F on the min/max after being adjusted to a cooler setting. The manager called a third-party servicer to come out to fix the prep table at the time of inspection. Discussed the importance of routinely checking cold holding equipment to ensure proper temperatures are maintained. A reinspection will occur in the next 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed various cheeses (47-51°F)and canadian bacon (48-50°F) cold holding above 41°F in the pizza cold holding unit. Other Time Temperature Control for Safety foods in the unit is measured at or below 41°F. The warm cheeses and Canadian bacon had been in the unit since last night and were discarded (see embargo). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Staff to continue to check cold holding food temperature to ensure temperatures at or below 41°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple damp cloths used to wipe up surfaces on the cook line sitting on the counter. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cook noodles (57°F), pooled eggs (52°F) , cooked meats (53°F), cheeses (52°F) cut tomato (55°F), and dairy-based sauces (52°F) cold holding above 41°F in the middle prep table. Alerted the manager who stated all foods were placed in the prep table less than 4 hours before the temperature measurement. All TCS foods improperly cold held were either placed in an ice bath on the top of the unit or relocated to an alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. The establishment has adequate refrigeration to continue operations. The manager adjusted the prep table to a cooler setting and called their third-party servicer at time of inspection. Discussed cold holding requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a gloved employee sweeping the main kitchen floor before returning to the prep table to make food, without washing their hands. Alerted manager who stopped the employee and re-educated on when to wash requirements. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed build up of dark colored organic matter inside the nozzle of the soda gun at the bar. The person in charge stated the nozzles would be removed for cleaning. Discussed cleaning frequency to prevent the accumulation of soils, surfaces of utensils and equipment contacting food that is not TCS food shall be cleaned, at any time when contamination may have occurred and at least every 24 hours. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed containers of meatballs with internal temperature between 100F -108F cooling at ambient temperature in the back corner prep table. The person in charge stated the meat balls had been cooked and placed for cooling 1 hour ago and moved the meatballs into the walk in cooler. Discussed using active cooling methods once food cools to 135F and not continue to cool at ambient. Correct By: Corrected At Time Of Inspection